CN109662307B - Composite highland barley powder rich in slowly digestible starch and preparation method thereof - Google Patents
Composite highland barley powder rich in slowly digestible starch and preparation method thereof Download PDFInfo
- Publication number
- CN109662307B CN109662307B CN201811630278.1A CN201811630278A CN109662307B CN 109662307 B CN109662307 B CN 109662307B CN 201811630278 A CN201811630278 A CN 201811630278A CN 109662307 B CN109662307 B CN 109662307B
- Authority
- CN
- China
- Prior art keywords
- highland barley
- starch
- agaricus bisporus
- enzymolysis
- slowly digestible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 98
- 229920002472 Starch Polymers 0.000 title claims abstract description 97
- 235000019698 starch Nutrition 0.000 title claims abstract description 96
- 239000008107 starch Substances 0.000 title claims abstract description 96
- 239000000843 powder Substances 0.000 title claims abstract description 55
- 239000002131 composite material Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 title description 2
- 241000209219 Hordeum Species 0.000 claims abstract description 96
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 55
- 230000029087 digestion Effects 0.000 claims abstract description 20
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 19
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 8
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 8
- 241000222519 Agaricus bisporus Species 0.000 claims abstract 16
- 235000013312 flour Nutrition 0.000 claims description 25
- 150000001875 compounds Chemical class 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- 239000004382 Amylase Substances 0.000 claims description 15
- 102000013142 Amylases Human genes 0.000 claims description 15
- 108010065511 Amylases Proteins 0.000 claims description 15
- 235000019418 amylase Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000008476 powdered milk Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 230000002779 inactivation Effects 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 239000007853 buffer solution Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 235000020263 barley milk Nutrition 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 244000251953 Agaricus brunnescens Species 0.000 description 39
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 15
- 229940088598 enzyme Drugs 0.000 description 14
- 239000008103 glucose Substances 0.000 description 14
- 235000015895 biscuits Nutrition 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 239000000523 sample Substances 0.000 description 8
- 229920000945 Amylopectin Polymers 0.000 description 6
- 238000000338 in vitro Methods 0.000 description 6
- 230000003287 optical effect Effects 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 230000037406 food intake Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 230000036186 satiety Effects 0.000 description 4
- 235000019627 satiety Nutrition 0.000 description 4
- 239000007974 sodium acetate buffer Substances 0.000 description 4
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 208000026106 cerebrovascular disease Diseases 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000002459 sustained effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 208000035150 Hypercholesterolemia Diseases 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012490 blank solution Substances 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 208000007345 glycogen storage disease Diseases 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019799 monosodium phosphate Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000001746 Pancreatic alpha-Amylases Human genes 0.000 description 1
- 108010029785 Pancreatic alpha-Amylases Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 229940101006 anhydrous sodium sulfite Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000002955 immunomodulating agent Substances 0.000 description 1
- 229940121354 immunomodulator Drugs 0.000 description 1
- 230000002584 immunomodulator Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000000569 multi-angle light scattering Methods 0.000 description 1
- 229910052754 neon Inorganic materials 0.000 description 1
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 1
- 229940074439 potassium sodium tartrate Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 235000011006 sodium potassium tartrate Nutrition 0.000 description 1
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A composite highland barley powder rich in slowly digestible starch and a preparation method thereof are prepared by taking brown agaricus bisporus and highland barley as raw materials and performing enzymolysis, wherein the composite highland barley powder comprises the following components in percentage by weight: slowly digestible starch 30-56%; 10-40% of fast-digestion starch; 10-40% of digestion-resistant starch. The composite highland barley powder contains rich slowly digestible starch, the slowly digestible starch contains high content of beta-glucan, and can be slowly digested.
Description
Technical Field
The invention belongs to the technical field of starch deep processing, and particularly relates to compound highland barley powder rich in slowly digestible starch and a preparation method thereof.
Background
Starch is the main carbohydrate in human diet and can be classified into three categories according to in vitro digestibility and digestion time: rapidly Digestible Starch (RDS), which means starch that can be rapidly digested and absorbed in vivo for 20 min; slowly Digestible Starch (SDS), which is starch that can be completely digested and absorbed in small intestine but has a slow digestion rate, and the digestion time is 20-120 min; resistant Starch (RS), which is starch that is not digested and absorbed in the small intestine of the human body, is only available for microbial fermentation in the large intestine.
The slowly digestible starch has special physiological functions, such as slow absorption, sustained energy release, contribution to maintaining blood sugar steady state, prevention and treatment of various diseases (such as diabetes, glycogen storage disease, cardiovascular and cerebrovascular diseases and the like), therefore, the slowly digestible starch can be applied to development of specific health-care food, heat-sustaining sports drink and other products, and can also be used as a medicament for treating diabetes, cardiovascular and cerebrovascular diseases, obesity and the like, therefore, the improvement of the content of the slowly digestible starch can improve the nutritional value of the starch, and the content of the slowly digestible starch in the existing highland barley powder is 8-9 wt%.
The highland barley (Hordeum Vulgare L. var nudum hook. f.) is a general name for the multi-ridge naked barley in the Qinghai-Tibet plateau area of China, and is also called Yuanmai and Huai wheat in other areas, because the seeds of the highland barley have no shells, the highland barley is also called rice barley or naked barley, is a special type of barley, and belongs to one of varieties of barley of the barley genus of the wheat family of the Gramineae in plant classification.
Agaricus bisporus has effects of reducing blood sugar and cholesterol, and the monosaccharide composition of Agaricus bisporus comprises D-glucose, D-galactose, and D-mannose, and its relative molecular mass is 5.1 × 104～66.0×104Polysaccharides are mainly linked by β -glycosidic bonds. Beta glucan in agaricus bisporus can reduce the content of cholesterol in hypercholesterolemia. The agaricus bisporus has certain effects on hypercholesterolemia and diabetes, and has certain reference value for research and development of medicines for preventing and treating diabetes, atherosclerosis, thrombosis and blood fat reduction.
At present, no report related to the preparation of the slowly digestible starch by the brown agaricus bisporus and the highland barley powder exists.
Disclosure of Invention
The invention aims to provide the compound highland barley powder rich in the slowly digestible starch and the preparation method thereof, the compound highland barley powder contains more than 30% of the slowly digestible starch, can be slowly digested, can maintain satiety for a long time, has high content of beta-glucan in the slowly digestible starch, has the health care characteristics of slow energy release, low blood sugar generation index, high glucose utilization rate and the like, and is easy to realize industrial production.
In order to achieve the purpose, the invention provides the following technical scheme:
the compound highland barley powder rich in slowly digestible starch is prepared by taking brown agaricus bisporus and highland barley as raw materials and performing enzymolysis, and comprises the following components in percentage by weight: 30-56% of slowly digestible starch, 10-40% of quickly digestible starch and 25-40% of digestion-resistant starch.
Preferably, the content of the slowly digestible starch is 40-55%.
Furthermore, the content of the beta-glucan in the composite highland barley powder is 180-210 mg/g.
The invention provides a preparation method of composite highland barley powder rich in slowly digestible starch, which comprises the following steps:
1) gelatinizing
Preparing highland barley powder into highland barley powder milk with the mass concentration of 5-35%, crushing brown agaricus bisporus sporocarp into pulp, and homogenizing to obtain brown agaricus bisporus pulp;
adding brown agaricus bisporus slurry into highland barley milk powder, heating to form paste, and cooling; cooling, adding buffer solution, and adjusting pH to 5.0-6.0 to obtain brown Agaricus bisporus and semen Avenae Nudae powder paste;
wherein, the dosage of the brown agaricus bisporus slurry is 5 to 25 percent of the total volume of the mixed highland barley powder milk and the brown agaricus bisporus slurry;
2) enzymolysis
Carrying out enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at the temperature of 40-60 ℃ for 1-5h, and carrying out enzyme inactivation in a boiling water bath to obtain an enzymolysis product;
wherein the enzyme for enzymolysis is alpha-maltogenic amylase and transglucosidase; the addition amount of the alpha-maltogenic amylase is 25-90U/L, and the addition amount of the transglucosidase is 10-45U/L;
3) centrifuging and retrogradation treatment
Subjecting the enzymolysis product to alcohol centrifugation to obtain a precipitate, and refrigerating the precipitate at-20-4 ℃ for 1-9 days to carry out retrogradation treatment to obtain starch gel;
4) drying by baking
And heating and drying the starch gel at the temperature of more than 65 ℃, and crushing to obtain the compound highland barley powder rich in slowly digestible starch.
Preferably, in the step 1), the heating temperature is 90-95 ℃.
Preferably, in the step 2), the buffer solution is sodium acetate water solution, and the molar concentration is 0.5 mol/L.
The invention provides application of the compound highland barley flour rich in slowly digestible starch in food.
The invention adopts an alpha-maltogenic amylase hydrolysis catalysis technology combined with a transglucosidase catalysis technology to produce slowly digestible starch through enzymolysis, and can also generate beta glucan, in particular to a method for producing short molecular chain and multi-branch chain starch molecules (A, B1, B2 and longer chains) by utilizing debranching enzyme alpha-maltogenic amylase, and utilizing transglucosidase to change the property of starch branched chain structure, so that the chain length distribution of the starch is recombined in the enzymolysis process, more new alpha-1, 6 glycosidic bonds are accumulated, the enzymolysis speed is increased at the same time, the aims of removing maltose and breaking the limitation of alpha-1, 6 glycosidic bond proportion are achieved, and the branched chain density and crystal structure are processed by cooperating with starch regeneration, thereby further improving the contents of slowly digestible starch and beta glucan.
In the invention, the addition amount and enzymolysis time of transglucosidase and alpha-maltogenic amylase can directly influence the contents of slowly digested starch and beta-glucan in a final product, and alpha-maltogenic amylase with a certain concentration range not only continuously catalyzes alpha-1, 4 glycosidic bonds, but also catalyzes non-terminal alpha-1, 6 glycosidic bonds of starch to generate D-glucose in a certain time; in the hydrolysis of amylopectin, the α -1, 6-glycosidic bond is a key point for limiting the rate of the hydrolysis reaction. Similarly, a range of transglucosidase concentrations further increases the alpha-1, 6 glycosidic linkages and beta glucan formation over a given time period of enzymatic digestion, increasing the alpha-1, 6 glycosidic linkages in the starch product, and decreasing the rate at which it is enzymatically digested. The invention controls the addition amount of the alpha-maltogenic amylase to be 25-90U/L and the addition amount of the transglucosidase to be 10-45U/L, thereby leading the content (mass percent) of slowly digestible starch in the product to be more than 40 percent in general.
Before enzymolysis, a buffer solution is added into the cooled brown agaricus bisporus and highland barley flour paste, and the pH value is adjusted to be 5.0-6.0, so that the pH value of the brown agaricus bisporus and highland barley flour paste to be subjected to enzymolysis is adjusted to be close to the pH value which is most suitable for performing enzymolysis, alpha-maltogenic amylase and transglucosidase are more favorable for performing enzymolysis, and the yield of slowly digested starch and beta glucan is improved.
The starch retrogradation treatment refers to a physical method for treating starch in a certain temperature range under the condition of excessive or moderate water, and the invention carries out retrogradation treatment on precipitates obtained after centrifugation by refrigerating at-20-4 ℃ for 1-9 days to obtain starch gel, improves dense packing of amorphous areas and reduces crystallinity of crystalline areas, so that the starch has slow digestion characteristics.
The in-vivo digestion process is simulated by adopting an in-vitro digestion method, less than 40 wt% of the compound highland barley powder is digested within the first 20 minutes after being ingested, at least 30% of the compound highland barley powder is digested within 20-120 minutes after being ingested, the compound highland barley powder is slowly digested continuously within 2-4 hours, and the compound highland barley powder is still obviously digested about 6 hours after being ingested.
Compared with the prior art, the invention has the following beneficial effects:
the content of the slowly digestible starch in the composite highland barley powder is 30-56%, the content of the beta-glucan is increased along with the increase of the content of the slowly digestible starch, the content of the beta-glucan in the composite highland barley powder can reach 180-210mg/g, the composite highland barley powder can be slowly digested, satiety is maintained in a long time, at least 60% of the beta-glucan is digested within 2 hours after ingestion, the beta-glucan has continuous slow digestion within 2-4 hours, and the beta-glucan is still obviously digested within about 6 hours after ingestion.
According to the invention, through enzymolysis reaction, the length of an external branch chain of the amylopectin is shortened, the density of the branch chain of the corn starch is increased, and the digestibility of the starch is reduced; the slowly digestible starch is beneficial to slow absorption and sustained energy release, is helpful for maintaining the blood sugar steady state, and can be used for preventing and treating various diseases (such as diabetes, glycogen storage disease, cardiovascular and cerebrovascular diseases, etc.); beta-glucan as an immunomodulator can trigger a series of effects, so that the human immune system is more efficient.
The food prepared from the composite highland barley flour product has long retention time in intestines and stomach, promotes the sufficient peristalsis of the intestines, can maintain satiety for a long time, and has the characteristics of sustained energy release, low glycemic index and high glucose utilization rate.
Drawings
FIG. 1 is a molecular mass distribution chart of the mixed brown agaricus bisporus and highland barley flour raw materials.
FIG. 2 is the molecular mass distribution chart of the composite highland barley flour product obtained in example 1 of the present invention.
FIG. 3 is a graph showing the results of in vitro digestion experiments for seven biscuits according to example 6 of the invention.
FIG. 4 shows a biscuit made of the composite highland barley flour of the invention.
Detailed Description
The invention is further illustrated by the following examples and figures.
Example 1
Preparing highland barley powder milk with highland barley powder raw material mass concentration of 5%, crushing fresh brown agaricus bisporus fruit bodies into pulp, homogenizing, adding the brown agaricus bisporus pulp into the highland barley powder milk, and heating at 90 ℃ to form brown agaricus bisporus and highland barley powder paste; wherein the brown agaricus bisporus slurry accounts for 5% of the total volume of the mixture.
After cooling, 0.5mol/L sodium acetate buffer was added to adjust the pH to 5.0.
And performing enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at 40 ℃, wherein the addition amount of enzyme for enzymolysis, including alpha-maltogenic amylase, is 25U/L, the addition amount of transglucosidase is 10U/L, performing enzyme inactivation in a boiling water bath to obtain an enzymolysis product, wherein the enzymolysis time is 1h, and performing enzyme inactivation in the boiling water bath for 5 min.
And then cooling the starch milk, adding 2 times of volume of absolute ethyl alcohol, precipitating macromolecular brown agaricus bisporus and highland barley powder dextrin, standing, and centrifuging at 3000r/min for 10min to obtain starch gel.
And (4) refrigerating the starch gel obtained by centrifugation at-20 ℃ for 5 days, drying and grinding to obtain the powdery starch sample composite highland barley powder.
In the composite highland barley powder, the content of slowly digestible starch is 49.87 wt%, the content of rapidly digestible starch is 14.32 wt%, the content of digestion resistant starch is 32.82 wt%, and the content of beta glucan is 184.38 mg/g.
Example 2
Preparing highland barley powder milk with the highland barley powder raw material mass concentration of 35%, crushing fresh brown agaricus bisporus fruit bodies into pulp, homogenizing, adding the brown agaricus bisporus pulp into the highland barley powder milk, and heating at 95 ℃ to form brown agaricus bisporus and highland barley powder paste; wherein the brown agaricus bisporus slurry accounts for 25% of the total volume of the mixture.
Cooling, adding 0.5mol/L sodium acetate buffer solution, and adjusting the pH value to 6.0; and performing enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at the temperature of 60 ℃, wherein the addition amount of enzyme for enzymolysis, including alpha-maltogenic amylase, is 90U/L, the addition amount of transglucosidase is 45U/L, performing enzyme inactivation in a boiling water bath to obtain an enzymolysis product, the enzymolysis time is 5h, and performing enzyme inactivation in the boiling water bath for 5 min.
Then, cooling the starch milk, adding 2 times of volume of absolute ethyl alcohol, precipitating macromolecular brown agaricus bisporus and highland barley powder dextrin, standing, and centrifuging at 3000r/min for 10min to obtain starch gel.
And (3) refrigerating the starch gel obtained by centrifugation at 4 ℃ for 5 days, drying and grinding to obtain the powdered starch sample composite highland barley powder, wherein the content of slowly digestible starch is 44.75 wt%, the content of rapidly digestible starch is 15.31 wt%, the content of digestion resistant starch is 38.19 wt%, and the content of beta glucan is 189.12 mg/g.
Example 3
Preparing highland barley powder milk with highland barley powder raw material mass concentration of 20%, crushing fresh brown agaricus bisporus fruit bodies into pulp, homogenizing, adding the brown agaricus bisporus pulp into the highland barley powder milk, and heating at 93 ℃ to form brown agaricus bisporus and highland barley powder paste; wherein the brown agaricus bisporus slurry accounts for 15 percent of the total volume of the mixture.
Cooling, adding 0.5mol/L sodium acetate buffer solution, and adjusting the pH value to 5.5; and performing enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at the temperature of 50 ℃, wherein the addition amount of enzymes for enzymolysis, including alpha-maltogenic amylase, is 75U/L, the addition amount of transglucosidase is 35U/L, performing enzyme inactivation in a boiling water bath to obtain an enzymolysis product, wherein the enzymolysis time is 3h, and performing enzyme inactivation in the boiling water bath for 5 min.
Then, cooling the starch milk, adding 2 times of volume of absolute ethyl alcohol, precipitating macromolecular brown agaricus bisporus and highland barley powder dextrin, standing, and centrifuging at 3000r/min for 10min to obtain starch gel.
And (3) refrigerating the starch gel obtained by centrifugation at-5 ℃ for 5 days, drying and grinding to obtain the powdered starch sample composite highland barley powder, wherein the content of slowly digestible starch is 55.46 wt%, the content of rapidly digestible starch is 11.94 wt%, the content of digestion resistant starch is 29.54 wt%, and the content of beta glucan is 205.82 mg/g.
Example 4
Weighing a mixed sample of brown agaricus bisporus and highland barley powder raw materials, and dissolving 5mg of each of the compound highland barley powder products obtained in the embodiment 1 in 1ml of a mixture containing 0.15mol/L of NaNO3And 0.05mol/L NaH2PO4(pH 7), heating and stirring at 90 deg.C for 2h, stirring at room temperature for 12h, centrifuging at 12000r/min for 20min, collecting supernatant, filtering with 0.45 μm nylon microporous membrane, and performing HPSEC-MALLS-RI analysis, wherein the analysis results are shown in FIG. 1 and FIG. 2, wherein the abscissa represents the elution time, and the smaller the molecular weight of the starch, the longer the elution time. The ordinate MV is the standard signal output by the instrument and represents the amount of starch, i.e. the higher the peak is, the more starch of this certain molecular weight is.
As shown in FIG. 1, in the mixed sample of original brown Agaricus bisporus and semen Avenae Nudae powder, the peak molecular weight of amylopectin is 1.1 × 107The peak area is a large proportion; the peak molecular weight of amylose is 2.3X 105The original brown agaricus bisporus and the highland barley powder contain a large amount of amylopectin with larger molecular weight and amylose with smaller molecular weight.
As shown in FIG. 2, in the composite highland barley flour product of example 1 of the present invention, the distribution of starch molecular weight is significantly changed, wherein the peak MW of amylopectin is 7.7 × 105Amylose having a peak MW of 1.8X 103Therefore, the area of the amylopectin peak in the brown agaricus bisporus and highland barley powder products is reduced, and the proportion of starch molecules with low molecular weight is increased.
Example 5
In-vitro digestion determination is carried out on seven biscuit samples, namely, a mixed raw material of brown agaricus bisporus and highland barley flour, a compound highland barley flour product rich in slowly digestible starch obtained in example 1, a biscuit prepared from common corn starch and wheat starch, a coarse cereal biscuit, an oat biscuit, a calcium milk biscuit and the like purchased in the market, seven time points, namely 0min, 30min, 60min, 90min, 120min, 150min and 180min are selected to determine the glucose content in the hydrolysate, and the content of the slowly digestible starch of various products is calculated to obtain digestion data.
Adopting an improved in-vitro simulated digestion method: weighing 400mg of a sample to be detected, adding 5mL of water, mixing uniformly, oscillating in a water bath kettle at 95 ℃ for 20min, cooling to room temperature, putting in a constant-temperature water bath kettle at 37 ℃ until the temperature rises to 37 ℃, adding sodium acetate buffer solution (pH 5.2) to fix the volume to 15mL, adding 5mL of mixed enzyme solution of 300U/mL pancreatic alpha-amylase and 40U/mL saccharifying enzyme, and oscillating, digesting and hydrolyzing at 37 ℃. Hydrolyzing for 20min and 120min, respectively taking out 0.5mL of hydrolysate, adding 20mL of 66% ethanol into a centrifuge tube, standing, centrifuging, taking 1mL of centrifuged supernatant, and determining the content of glucose by using a 3, 5-dinitrosalicylic acid method to obtain the condition of determining the content of slowly digested starch.
The method for measuring the glucose content by adopting a 3, 5-dinitrosalicylic acid (DNS) method comprises the following specific steps:
(1) preparation of DNS reagent
Weighing 262mL of NaOH solution (2mol/L), sequentially adding 6.3g of 3, 5-dinitrosalicylic acid and 500mL of 27% potassium sodium tartrate, uniformly mixing, adding 5g of phenol and 5g of anhydrous sodium sulfite, fully stirring, cooling at room temperature, finally fixing the volume to 1000mL, placing in a brown reagent bottle, keeping in the dark, and placing in a refrigerator for one week for use.
(2) Standard curve for glucose
8 standard solutions are prepared, glucose solution, distilled water and DNS reagent are prepared according to the proportion of Table 1, the serial numbers are 1, 2, 3, 4, 5, 6, 7 and 8 in sequence, and the solution concentrations are 0.2mg/ml, 0.4mg/ml, 0.6mg/ml, 0.8mg/ml, 1.0mg/ml, 1.2mg/ml, 1.4mg/ml and 1.6mg/ml in sequence.
Using the blank solution as a comparison, heating each sample solution in boiling water bath for 5min, immediately cooling in ice bath for 10min, adding 21.5ml of distilled water, and measuring the optical density D of the 8 standard solutions540See Table 1, optical Density D540Measuring for 3 times, taking an average value, drawing a standard curve by taking the glucose concentration as an abscissa and the optical density value as an ordinate, and obtaining a standard curve equation: y is 0.466X-0.0158R2＝0.9969。
TABLE 1
| Optical density | Blank space | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| |
0 | 0.0644 | 0.1710 | 0.2494 | 0.3449 | 0.4724 | 0.5452 | 0.6495 | 0.7162 |
(3) Determination of sugar content in supernatant
Collecting supernatant 1ml after digestion for 20min and 120min, respectively, adding 1ml distilled water and DNS reagent 1.5ml, heating in boiling water bath for 5min, immediately ice-cooling for 10min, adding 21.5ml distilled water, and measuring absorbance with blank solution as control to obtain optical density D540Average value.
Optical density D540Substituting the average value into a standard curve equation: and Y is 0.466X-0.0158, the content of glucose in the supernatant after 20min and 120min is calculated, and the calculation formula of the SDS content is as follows:
SDS(％)＝(m120－m20)×100％/mTS
in the formula: m is20The glucose mass/mg after 20min of hydrolysis; m is120Glucose mass/mg after 120min of hydrolysis; m isTSIs the total starch mass/mg in the sample.
HPSEC-MALLS-RI analysis: series connection of a TSK-GE-G6000PWX gel chromatographic column and a G3000PWXL gel chromatographic column is adopted, the sample injection amount is 100 mu L, the mobile phase is a mixed solution of NaNO3(0.15mol/L) and NaH2PO4(0.05mol/L), the flow rate is 0.5ml/min, and the temperature of the chromatographic column is kept at 35 ℃ by using a column incubator; helium and neon are used as light source gas of MALLS, and the wavelength is selected from 623.8 nm. The refractive index increment (dn/dc) of starch in solution was calculated as 0.146 mL/g.
Fig. 3 is a result of in vitro digestion determination of different biscuits, and fig. 3 shows that the biscuit prepared by using the composite highland barley flour obtained in example 1 of the present invention has a glucose concentration increase tendency lower than that of other six biscuits, the glucose concentration continuously and slowly increases within 30-120 min, and the glucose concentration increase range within 0-30 min is also lower than that of other six biscuits, which indicates that the starch digestion rate can be effectively improved by adding the composite highland barley flour product (fig. 4) rich in slowly digestible starch of the present invention, and satiety can be maintained for a longer time.
The compound highland barley powder of the invention has less than 40 wt% of the compound highland barley powder digested within the first 20 minutes after ingestion, and at least 30% of the compound highland barley powder is digested within 20-120 minutes after ingestion, is slowly digested continuously within 2-4 hours, and is still obviously digested about 6 hours after ingestion.
Claims (7)
1. The compound highland barley powder rich in slowly digestible starch is prepared by taking brown agaricus bisporus and highland barley as raw materials and performing enzymolysis, and comprises the following components in percentage by weight: 30-56% of slowly digestible starch, 10-40% of quickly digestible starch and 25-40% of digestion-resistant starch;
the composite highland barley powder is prepared by the following steps:
1) gelatinizing
Preparing highland barley powder into highland barley powder milk with the mass concentration of 5-35%, crushing brown agaricus bisporus sporocarp into pulp, and homogenizing to obtain brown agaricus bisporus pulp;
adding brown agaricus bisporus slurry into highland barley milk powder, heating to form paste, and cooling; cooling, adding buffer solution, and adjusting pH to 5.0-6.0 to obtain brown Agaricus bisporus and semen Avenae Nudae powder paste;
wherein, the dosage of the brown agaricus bisporus slurry is 5 to 25 percent of the total volume of the mixed highland barley powder milk and the brown agaricus bisporus slurry;
2) enzymolysis
Carrying out enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at the temperature of 40-60 ℃ for 1-5h, and carrying out enzyme inactivation in a boiling water bath to obtain an enzymolysis product;
wherein the enzyme for enzymolysis is alpha-maltogenic amylase and transglucosidase; the addition amount of the alpha-maltogenic amylase is 25-90U/L, and the addition amount of the transglucosidase is 10-45U/L;
3) centrifuging and retrogradation treatment
Subjecting the enzymolysis product to alcohol centrifugation to obtain a precipitate, and refrigerating the precipitate at-20-4 ℃ for 1-9 days to carry out retrogradation treatment to obtain starch gel;
4) drying by baking
And heating and drying the starch gel at the temperature of more than 65 ℃, and crushing to obtain the compound highland barley powder rich in slowly digestible starch.
2. The compound highland barley flour rich in slowly digestible starch as claimed in claim 1, wherein the slowly digestible starch is 40-55%.
3. The highland barley flour rich in slowly digestible starch as claimed in claim 1 or 2, wherein the content of β -glucan in the highland barley flour is 180-210 mg/g.
4. The method for preparing the compound highland barley flour rich in slowly digestible starch as claimed in claim 1, comprises the following steps:
1) gelatinizing
Preparing highland barley powder into highland barley powder milk with the mass concentration of 5-35%, crushing brown agaricus bisporus sporocarp into pulp, and homogenizing to obtain brown agaricus bisporus pulp;
adding brown agaricus bisporus slurry into highland barley milk powder, heating to form paste, and cooling; cooling, adding buffer solution, and adjusting pH to 5.0-6.0 to obtain brown Agaricus bisporus and semen Avenae Nudae powder paste;
wherein, the dosage of the brown agaricus bisporus slurry is 5 to 25 percent of the total volume of the mixed highland barley powder milk and the brown agaricus bisporus slurry;
2) enzymolysis
Carrying out enzymolysis on the cooled brown agaricus bisporus and the highland barley flour paste at the temperature of 40-60 ℃ for 1-5h, and carrying out enzyme inactivation in a boiling water bath to obtain an enzymolysis product;
wherein the enzyme for enzymolysis is alpha-maltogenic amylase and transglucosidase; the addition amount of the alpha-maltogenic amylase is 25-90U/L, and the addition amount of the transglucosidase is 10-45U/L;
3) centrifuging and retrogradation treatment
Subjecting the enzymolysis product to alcohol centrifugation to obtain a precipitate, and refrigerating the precipitate at-20-4 ℃ for 1-9 days to carry out retrogradation treatment to obtain starch gel;
4) drying by baking
And heating and drying the starch gel at the temperature of more than 65 ℃, and crushing to obtain the compound highland barley powder rich in slowly digestible starch.
5. The method for preparing the composite highland barley flour as claimed in claim 4, wherein the heating temperature in the step 1) is 90-95 ℃.
6. The method for preparing the composite highland barley flour as claimed in claim 4, wherein in the step 2), the buffer solution is sodium acetate aqueous solution, phosphoric acid aqueous solution or citric acid aqueous solution.
7. Use of the compound highland barley flour rich in slowly digestible starch as claimed in claim 1 or 2 in food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811630278.1A CN109662307B (en) | 2018-12-29 | 2018-12-29 | Composite highland barley powder rich in slowly digestible starch and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811630278.1A CN109662307B (en) | 2018-12-29 | 2018-12-29 | Composite highland barley powder rich in slowly digestible starch and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109662307A CN109662307A (en) | 2019-04-23 |
| CN109662307B true CN109662307B (en) | 2021-12-21 |
Family
ID=66147356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811630278.1A Active CN109662307B (en) | 2018-12-29 | 2018-12-29 | Composite highland barley powder rich in slowly digestible starch and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109662307B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110156900B (en) * | 2019-06-20 | 2021-09-21 | 中南林业科技大学 | Processing method for improving content of slowly-digested starch in castanea henryi |
| CN111067026A (en) * | 2019-12-05 | 2020-04-28 | 浙江大学 | Preparation method of low-starch highland barley loose oatmeal |
| CN110927152A (en) * | 2019-12-05 | 2020-03-27 | 中国科学院西北高原生物研究所 | Method for rapidly detecting amylose and amylopectin in highland barley |
| CN112390899A (en) * | 2020-11-11 | 2021-02-23 | 天津科技大学 | Preparation method of blend of pregelatinized starch and pachyman alkaline hydrolysis fragment and application of blend in weight-reducing meal replacement food |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005025327A2 (en) * | 2003-09-08 | 2005-03-24 | Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College | Resistant starch with cooking properties similar to untreated starch |
| CN101555294A (en) * | 2009-05-14 | 2009-10-14 | 河南工业大学 | Method for extracting highland barley Beta-dextran and dietary fiber by combined-enzyme method |
| WO2015004638A2 (en) * | 2013-07-12 | 2015-01-15 | Texcity Bio-Sciences Pvt. Ltd | Mutations in starch biosynthesis genes leading to high fiber and resistant starch expression in rice endosperm |
| CN104397587A (en) * | 2014-12-18 | 2015-03-11 | 江西省科学院应用化学研究所 | Preparation method of natural selenium-rich rice flake containing high-content SDS (slowly digestible starch) |
| CN106235301A (en) * | 2016-08-31 | 2016-12-21 | 华南理工大学 | A kind of functional starch and its preparation method and application |
| CN106923308A (en) * | 2017-02-09 | 2017-07-07 | 华南理工大学 | A kind of method and modified highland barley starch for adjusting highland barley starch digestion performance |
| CN108157772A (en) * | 2017-12-28 | 2018-06-15 | 浙江大学 | Aid digestion food therapeutic composition and preparation method and application containing highland barley and yellow mushroom |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR064557A1 (en) * | 2006-12-29 | 2009-04-08 | Bayer Cropscience Ag | CORN STAMP AND CORN FLOURS AND FOODS UNDERSTANDING THIS CORN CORN |
-
2018
- 2018-12-29 CN CN201811630278.1A patent/CN109662307B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005025327A2 (en) * | 2003-09-08 | 2005-03-24 | Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College | Resistant starch with cooking properties similar to untreated starch |
| CN101555294A (en) * | 2009-05-14 | 2009-10-14 | 河南工业大学 | Method for extracting highland barley Beta-dextran and dietary fiber by combined-enzyme method |
| WO2015004638A2 (en) * | 2013-07-12 | 2015-01-15 | Texcity Bio-Sciences Pvt. Ltd | Mutations in starch biosynthesis genes leading to high fiber and resistant starch expression in rice endosperm |
| CN104397587A (en) * | 2014-12-18 | 2015-03-11 | 江西省科学院应用化学研究所 | Preparation method of natural selenium-rich rice flake containing high-content SDS (slowly digestible starch) |
| CN106235301A (en) * | 2016-08-31 | 2016-12-21 | 华南理工大学 | A kind of functional starch and its preparation method and application |
| CN106923308A (en) * | 2017-02-09 | 2017-07-07 | 华南理工大学 | A kind of method and modified highland barley starch for adjusting highland barley starch digestion performance |
| CN108157772A (en) * | 2017-12-28 | 2018-06-15 | 浙江大学 | Aid digestion food therapeutic composition and preparation method and application containing highland barley and yellow mushroom |
Non-Patent Citations (3)
| Title |
|---|
| 响应面法优jt双孢蘑菇的酶解工艺;陈紫红等;《食品科技》;20170430;第42卷(第04期);第222-228页 * |
| 青稞慢性消化淀粉制备条件优化的研究;张倩倩等;《上海农业学报》;20150930;第31卷(第5期);第6-12页 * |
| 青稞慢消化淀粉酶法制备技术研究;王金斌等;《核农学报》;20161127;第30卷(第11期);第2160-2170页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109662307A (en) | 2019-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109662307B (en) | Composite highland barley powder rich in slowly digestible starch and preparation method thereof | |
| JP6217673B2 (en) | Branched dextrin, method for producing the same, and food and drink | |
| US20200332326A1 (en) | Green preparation methods of rice resistant starch | |
| CN103404764B (en) | Resistant malt dextrin and preparation method thereof | |
| CN108949861B (en) | Method for preparing slowly digestible dextrin | |
| CN112877385A (en) | Enzyme-modified starch-glyceride compound and preparation method thereof | |
| CN102876751A (en) | Method for using corn starch to prepare resistant starch | |
| CN101715911A (en) | Method for preparing digestion starch containing slow digestion starch by enzymolysis | |
| CN107299125A (en) | A kind of preparation method of colourless resistant starch | |
| CN111172221A (en) | Preparation method and application of modified starch | |
| CN111184225A (en) | High-activity dietary fiber composition and application thereof | |
| US7605254B2 (en) | Method of producing resistant starch | |
| JP7082066B2 (en) | High molecular weight glucan with slow digestion rate | |
| CN114381482A (en) | Preparation method of waxy wheat resistant starch | |
| WO2022062453A1 (en) | Starch-based dietary fiber having high yield of butyric acid and processing method therefor | |
| CN102796784A (en) | Method for preparing resistant starch through utilizing wheat starch | |
| CN113106131A (en) | Method for preparing slowly digestible starch by using composite modification method | |
| Han et al. | Extrusion of ginseng root in twin screw extruder: pretreatment for hydrolysis and saccharification of ginseng extrudate | |
| CN115181768B (en) | Method for improving yield of resistant dextrin and digestion resistance of resistant dextrin | |
| Xu et al. | Effect of enzymatic hydrolysis on the resistant starch yield. | |
| KR102485266B1 (en) | Garcinia extract treatment esterized non-glutinous rice flour and manufacturing method thereof | |
| US20240114944A1 (en) | Method for producing slowly digestible branched starch hydrolysates and uses thereof | |
| CN114468300A (en) | Preparation method of low GI tea polyphenol-starch compound with antibacterial effect | |
| CN117598484A (en) | Non-total nutrient formula food for special medical use and preparation method thereof | |
| Li et al. | Effect of different preparation techniques on the structure-activity of resistant dextrin. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |